Sugar free mint jelly
 
 
Author:
Ingredients
  • 1 cup tightly packed mint leaves (de-stemmed and rinsed)
  • 1 cup xylitol
  • 1 cup water
  • 1 cup white vinegar
  • 2 Tbsp grass fed beef gelatin (I use the Great Lakes Red tin)
  • ¼ cup water
Directions
  1. Thermomix instructions:
  2. Process mint leaves until finely chopped.
  3. Add water, xylitol & vinegar to the bowl.
  4. Cook on Vahroma/Sp2 /10 mins.
  5. Meanwhile fill a cup with ¼ cup water, sprinkle the gelatin on the top and stir around a little to get rid of any lumps. Let it 'bloom' - ie thicken whilst the sauce is cooking.
  6. Stir in the gelatin mixture gently - about sp3/20 secs or until all absorbed and no lumps.
  7. Pour into jars and place in the fridge until set.
  8. Makes 2 x 1 cup jars.
  9. Stove top instructions:
  10. Finely chop mint leaves.
  11. Place mint leaves, xylitol, water & vinegar into a saucepan. Bring to the boil and simmer for 10 mins.
  12. Meanwhile fill a cup with ¼ cup water, sprinkle the gelatin on the top and stir around a little to get rid of any lumps. Let it 'bloom' - ie thicken whilst the sauce is cooking.
  13. Stir into the saucepan, the gelatin mixture gently - or until all absorbed and no lumps.
  14. Pour into jars and place in the fridge until set.
  15. Makes 2 x 1 cup jars.
Recipe by What Annabel Cooks at http://whatannabelcooks.com/sugar-free-mint-jelly/